Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk-Reference-Cited by-同舟云学术

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Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk

Published:2019-12 Issue: Volume:97 Page:105224
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gao Yang,Li Junhua,Chang Cuihua,Wang Chenying,Yang Yanjun,Su Yujie

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Science Technology Program of Yangzhou City

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate;Abir;Food Chemistry,2015

2. Study of some physicochemical and functional properties of quinoa (chenopodium quinoa willd) protein isolates;Abugoch;Journal of Agricultural & Food Chemistry,2008

3. Enzymatic hydrolysis of proteins for increased solubility;Adlernissen;Journal of Agricultural & Food Chemistry,1976

4. Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions;Aguilar;Rheologica Acta,2007

5. Egg yolk: Structures, functionalities and processes;Anton;Journal of the Science of Food & Agriculture,2013

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